Tuesday, May 18, 2010

Strawberry Salad with Poppy Seed Dressing

With strawberry season upon us, I thought I would post a recipe using the delectable fruit. This recipe came from my sister-in-law Kristin and easily became a family favorite here at Magnolia Cottage.

1 head of romaine lettuce (chopped)
1/2 red onion thinly sliced
1 cup sliced fresh strawberries
1/2 cup glazed pecans (recipe below)
1/4 cup red bell pepper thinly sliced and chopped

1/2 cup creamy salad dressing (Miracle Whip)
1/4 cup milk
1/4 cup sugar
1/8 cup distilled white vinegar
1 Tablespoon poppy seeds
Mix together and refrigerate until ready to use.

Glazed Pecans (this makes more than the salad recipe calls for):
2 Tablespoons of butter
1 1/2 cups of pecan halves
1 cup sugar
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single lay on a sheet of lightly greased aluminum foil.

Mix salad and dressing and top with glazed pecans.


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